Watercress Soup Shots

Serves: 6-8

Ingredients:
1 lb. watercress, cleaned
1 lb. russet potatoes, peeled and diced
1 large yellow onion, diced
1 leek, white part only, halved lengthwise, thoroughly washed and julienned
8 cups (64 oz.) chicken stock
1 cup heavy cream
2 tablespoons butter
Whole milk plain yogurt for garnishing
Salt to taste

Preparation:
In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.

Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.

In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.

Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.

Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.

This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.